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January 11, 2014

Crustless Spinach Gruyere Quiche -- Slimmed down for the New Year

An opportunity to review the Old World 6-piece Stoneware Baking Set from Temp-tations®, combined with a family resolution to eat more healthily, led me to the creation of this slimmed-down version of a classic dish that is delicious for breakfast, lunch, or dinner -- Spinach Gruyere Quiche.

My experience with the Temp-tations® (by Tara McConnell) stoneware has been exceptional. The pieces are beautifully made, bake food evenly, and are easy to clean. They are reasonably priced -- my 6 piece set which includes a 9" fluted deep dish pie plate and four 12 oz. mini pie dishes sells for just $29.95. The set comes in your choice of 11 different colors.

In addition to the great selection, style and quality, the thing I like best about Temp-tations is the collection of incredible recipes available for free on the website. Here are a few that have caught my eye to try:

The recipe for Spinach and Cheddar Frittata was my inspiration to create a "skinnified" version of my favorite quiche. I replaced the whole eggs with egg whites and used evaporated milk in place of the cream. The result is a light and delicious quiche with lots of flavor, but less calories than a classic Quiche Florentine. The best thing about the recipe is that it is versatile. Use the base recipe (the egg whites, eggs, and evaporated milk) to create your own custom quiche -- just add the type of cheese, meat or vegetables that you enjoy.

Today for lunch, I gathered up what I could find in the fridge and pantry and made individual Crustless Greek Feta Quiches in the mini stoneware pie pans. You'll find that recipe below as well.

Step 1: In a skillet over medium heat, melt butter. Add onions and a pinch of kosher salt and cook until medium brown. Set aside.

Step 2: In a large bowl, whisk together the egg whites, eggs and milk. Whisk in the drained spinach, cheese and salt. Add pepper to taste.

Step 3: Spray 9" deep-dish pie plate with nonstick spray, or grease with some butter. Pour in the egg mixture. Bake in middle rack of oven for 40 minutes. Quiche will have puffed and slightly peaked in the middle when done (but will deflate slightly as it cools). Enjoy warm or cold.

Step
1: In a skillet over medium heat, melt 1 teaspoon of the butter. Add shallots and a
pinch of kosher salt and cook until medium brown. Add the remaining teaspoon of butter and the greens. Cook just until greens are wilted. Remove from heat and set aside.

Step
2: In a large bowl, whisk together the egg whites, eggs and milk.
Whisk in the greens, tomatoes, feta and seasonings.

Love your blog! You are so creative and have soooo many wonderful ideas. I've book marked lots of projects to do. Love, love, love those dishes. They are totally awesome. I have all my fingers and toes crossed, lol. Good luck all. Thank you for posting so many great projects!